In a large bowl mash the bananas then add almond butter, pumpkin puree, baking powder, baking soda, oil, agave nectar, salt, vanilla and stir.
Add oats, almond meal and flour and mix well.
Add chocolate chips, cranberries, pecans (optional) and stir until well combined.
Drop cookies by spoonfuls on a baking sheet and press down slightly to flatten. Make them as uniform in size as possible (generously rounded tablespoons).
Bake for 15-17 minutes or until the cookies are slightly golden brown.
Rest on baking sheet for a few minutes before transferring to a cooling rack. Store in an air-tight container to keep fresh for up to 5 days.